Saturday, April 19, 2014

Crusted Parmesan Italian Bagel

4 plain bagels, sliced in half
1 stick butter
8 slices roast beef
8 slices prosciutto
8 slices soppressata
8 slices mortadella
8 slices fresh mozzarella, sliced thin
1/2 cup grated parmesan cheese (for topping and pesto)
1/2 cup marinara sauce
4 TBS olive oil
2 TBS capers
3 large basil leaves
1 garlic clove
salt and pepper, to taste


1.  In large skillet, coat heavily with cooking spray.  Heat on me/high heat.
2.  Butter outside of bagel slices.  Sprinkle with parmesan cheese.  Reserving 2 TBS for pesto.  Place buttered side down in skillet.
3.  Place slice of mozzarella on each slice then two each of the other meats.  End with another slice of mozzarella on top.  Place other bagel slice on top, buttered side up.  Grill until browned and crusted.  Flip.
4.  Grill other side until browned and crusted.  Removed from pan.
5.  In food processor add olive oil, capers, basil, garlic and 2 TBS grated cheese.  Season with salt and pepper, to taste.  Puree.
6.  Gently remove top slice and add marinara and pesto.  Sprinkle with any additional parmesan cheese.  Serve on bed of green leaf lettuce.  Makes 4 sandwiches

Galumpki Burger

1 lb ground turkey or chicken
1 cup cooked white rice, cool
1/4 cup fresh parsley, chopped
8 ozs shredded cheddar cheese
1/4 tsp garlic powder
salt and pepper, to taste
1 cup sliced cabbage
1/2 cup sliced onion
hamburger buns

1.  In large mixing bowl add ground meat, rice, parsley, cheddar cheese, garlic powder, salt and pepper, to taste.  Mix thoroughly until completed blended.
2.  Mold into individual burgers.
3.  In skillet or grill cook burgers until done.  Cover when done.
4.  In skillet add 3 Tbs fry oil, heat
5.  Add cabbage and onion, season with salt and pepper.  Saute until soft.
6.  Add burger to bun and top with cabbage mixture and serve.

Tuesday, April 15, 2014

Bacon Wrapped Chicken Livers and dates with Goat Cheese and Balsamic Glaze

1 lb chicken livers, drained (approx. 20 pieces)
12 ozs bacon, sliced in half
1 cup dates, (approx. 10 ct) sliced in half lengthwise
2 cups seasoned bread crumbs
1/2 stick melted butter, plus 1 TBS
3/4 cup balsamic vinegar
2 TBS brown sugar
salt and pepper, to taste
4 ozs goat cheese crumbles
1/4 cup fresh cilantro
1 bag Dole Classic Romaine Lettuce
20 toothpicks


1.  Heat grill to medium/high.
2.  Drain chicken livers, trim and place in bowl.
3.  Slice bacon in half, making smaller slices.  Put aside.
4.  Slice dates, lengthwise.  Put side
5.  Melt butter.  Put aside
6.  To assemble:  Lay bacon slice down on flat surface.  Place chicken liver on top of bacon.  Place sliced date on top of chicken liver.  Wrap bacon around until it overlaps.  Secure with toothpick.  Brush with melted butter.  Spoon bread crumbs, slightly covering.  Repeat process for remaining chicken liver wraps.  Season with salt and pepper.
7.  Place on grill.  Grill on all side until bacon is crispy.  Remove from grill.  Approx. 20 mins.
8.  On side burner of grill heat (medium/high) balsamic vinegar, sugar and 1 TBS butter until reduced in half.  Season with salt and pepper.  Texture should be slightly thickened.  (approx. 10-15 mins).
9.  Serve chicken livers on bed of salad greens, drizzled with balsamic glaze and goat cheese.  Garnish with cilantro.  Serves 4-6

Thursday, April 3, 2014

Unstuffed Lamb Cabbage Rolls

1/4 cup olive oil
1 cup onions, chopped
3 garlic cloves, chopped
1.5 lbs ground lamb
1 can seasoned diced tomatoes
2 cans Glory Southern Style country Cabbage 
1/2 cup fresh parsley, chopped (reserve some for garnish)
4 cups rice, cooked


1.  In large skillet heat oil on medium/high.
2.  Add onions and garlic.  Sautee for 5 minutes, stir.
3.  Add ground lamb, stir.  Season with salt and pepper to taste.  Cook until meat turns brown.
4.  Add tomatoes and cabbage, stir.  Simmer for 5 minutes.
5.  Add fresh parsley, stir.
6.  Serve with white rice.  Top with additional fresh parsley
Serves 4-6 people